Chocolate Cake Recipes

Secrets to Making Mexican Candy and Confections   by Christine Szalay-Kudra

What do you eat as a sweet treat when you are in Mexico? We know about the traditional desserts such as Tres Leches Cake and flans. How about the everyday sweets? What do they indulge in for a sugar rush and more importantly, can we make them at home?

Since the rest of the world found out about chocolate from Mexico, they use it for many confections. Commercial Mexican chocolates can be found easily by doing an online search. This is probably the easiest way to sample them. If you want to make your own, try making Mexican hot chocolate or atole. These chocolate drinks are very popular.

If you have a neighborhood Mexican grocery, you can often find boxes of chocolate to use in recipes. Be prepared: Mexican chocolate is not smooth, it is crumbly. Sometimes the chocolate is already mixed with spices like cinnamon. It is not sweet like we are used to. These boxes of chocolate are still not the best you can get from Mexico. This chocolate is like a Hershey bar; while the best chocolate you can get in Mexico would be like fine chocolates from Europe. There is a lot of difference in quality.

You can also find candied fruits. The process for candying makes the fruit resemble shining stained glass. Citrus fruit and their peels are the best for candying. You can make a simple coconut filling to go with candied limes right in your home for everyone to enjoy.

Another common candy is almond paste sweets. You just throw in blanched almonds with powdered sugar, using egg whites to hold it all together. Boost the flavor with almond extract and add food coloring to give them a festive look. The paste can be molded into fun shapes and served.

From Guanajuato you can get little eggs, or yemitas. This candy is covered in white and blue tissues to honor the Blessed Virgin Mary. Often given at communions, baptisms and fiestas, they are made of egg yolks, sugar, water, and sweet sherry, and then a coating of cinnamon and sugar is sprinkled over them before they are wrapped up. These are a great way to celebrate Cinco de Mayo and a wonderful way to add to your Mexican themed party.

Who says Cinco de Mayo recipes have to be the same every year? Why not make flan one year and little Mexican candies the next? With such a festive mood in the air when this holiday rolls around, it is fun to think of new ways to surprise your guests so they have a great time.

If you give these traditional sweets a try at your next party, you can serve them up in fun ways. Wrapped yemitas can be put into piatas or set around the room in small bowls. Candied fruit should be displayed on a platter that will show off their vivid coloration. Almond paste candy can be shaped into fruits, chili peppers, or maracas and decorated accordingly. Set them out proudly on platters so your guests can enjoy your artistry.

About the Author

Some of the best Mexican recipes are aimed towards people with a sweet tooth. Ingredients like vanilla, chocolate and cinnamon are popular when it comes to Mexican desserts. If these ingredients sound good to you, you are going to love making Mexican dessert recipes.

http://www.MexicanDessertRecipes.net The Sweet Side of Mexican Food
How To Make Churros – A Delicious Mexican Dessert Recipe

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Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker $22.95 The Ultimate Slow Cooker Cookbook If you’re looking for new ways to make the most of your slow cooker, you’ve come to the right place. Natalie Haughton shares more than 250 delicious, no-fuss recipes that take slow cooker meals to a whole new level—and make the slow cooker your most valuable kitchen appliance. Soups, stews, and braises are the slow cooker’s greatest hits, and Haughton gives you lots of fresh ideas to add zip to these old favorites. Her recipes feature vibrant international flavors and popular contemporary ingredients, including a whole chapter of vegetable, bean, and whole grain dishes. You’ll never run out of crowd-pleasing dinner choices! But Haughton also takes your slow cooker to places it doesn’t often go. You’ll discover how to produce complete pasta dinners—like lasagna and mac and cheese—as well as salsas and preserves. And for dessert, prepare to be amazed. You’ll find more than 30 ways to indulge your sweet tooth. Best of all, Haughton keeps her recipes simple, with no advance browning or other time-consuming steps in most recipes. Complete with “Tricks of the Trade”to ensure perfect results every time, Slow & Easy is the one cookbook you need for a lifetime of great slow cooker meals. More than 250 great recipes Appetizers, Dips, and Drinks Greek Spinach Dip Cheese Fondue Stuffed Bread BBQ Chicken Wings Rich Hot Chocolate And 22 more Soups and Chowders French Onion Soup Ribollita Mexican Turkey Tortilla Soup Shrimp Chowder And 20 more Pasta and Pasta Sauces Gorgonzola and Walnut Ravioli Bolognese Wild Mushroom Sauce with Pancetta and Rosemary And 13 more chicken, turkey, and seafood Pulled Barbecued Chicken Lemony Chicken with Olives and Capers Turkey Molé And 23 more Beef, Pork, and

The All-American Cookie Book $1.19 For this trailblazing collection of America’s favorite cookies, Nancy Baggett crisscrossed the nation, visiting small-town bakeries, chic urban cookie boutiques, rural inns, bed-and-breakfasts, farmers’ markets, and the homes of locally renowned cooks. She combed through community cookbooks and searched out long-lost heirloom recipes, sure-handedly reworking every recipe in her own kitchen.The All-American Cookie Book celebrates regional gems from every corner of the country: Pennsylvania Dutch Soft Sugar Cookies, New York Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha Espresso Wafers from Seattle. A sophisticated hazelnut chocolate sandwich cookie that was the closely guarded secret of an Oregon hostess is here, and so is a delightfully crisp (and easy to roll out) old-fashioned gingerbread cookie recreated from a handwritten 1880 notebook. Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate Chunk Brownies, and Caramel-Frosted Brown Sugar Drops. The collection also features devastatingly delicious contemporary creations like Chewy Chocolate Chunk Monster Cookies and Cranberry-Cherry Icebox Ribbons. For children and adults alike, one of the most exciting chapters will be the lavishly illustrated “Cookie Decorating and Crafts,” which includes everything from simple projects like Christmas cookies and Chocolate Gingerbread Bears to an elaborate gingerbread house. As Nancy Baggett tells the story of America’s heritage, she slips in fascinating bits of history, showing the evolution of our homegrown baking traditions. Author Biography: Nancy Baggett is one of America’s most respected baking teachers. She is the author of the best-selling International Cookie Cookbook and The International Chocolate Cookbook, which was named the best dessert cookbook by the International Association of Culinary Professionals. Her work has appeared in Gourmet, Food & Wine, Bon Appetit, and Ladies’

The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead $0.99 Are your taste buds as demanding as your schedule? With busy work and social calendars and family obligations, few people have time to prepare elaborate meals during the week. But that doesn’t mean you and your family are doomed to a diet of frozen dinners; with a little planning, anyone can prepare delicious meals even on hectic weeknights. In The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead, Barbara Witt shows you how to cook for pleasure on the weekend and eat with pleasure during the week.Want a chicken potpie on Tuesday? No problem. Make the pie crusts and prep the filling on Sunday, and the dish is almost ready to go. Not sure what to do with the leftover fruit in the fruit bowl on Saturday? Turn those apples and pears into a chutney to serve with a pork dish on Thursday or with lamb chops on Friday. Clean, chop, and bag vegetables on Sunday to add to frozen beef broth for a quick and delicious soup, or make an Italian beef stew and use the leftovers to make a hearty pasta sauce. With a little advance work, the possibilities are endless.The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead includes detailed, step-by-step, mouthwatering recipes for sophisticated dishes like Garlicky Roasted Tomato Soup, Polenta with Gorgonzola and Caramelized Onions, Saffron Rice Pilaf, Five-Spice Baby Carrots, Short Ribs Braised with Three-Color Peppers, Trinidad Curried Pork, Mexican Meat Loaf, Leek and Fennel Pasta Sauce, and Bolognese Meat Sauce. Simple yet sumptuous dessert recipes include 30-Minute Lime Cheesecake and Apple and Currant Sour Cream Pie. Recipes for condiments that can transform a meal — such as Asian Pear with Mango Chutney, Tomatillo and Green Chili Salsa, and Red Onion Confit — round out this user-friendly volume. Witt even provides details on how to stock your pantry. After all, what’s the point of having pasta sauce in the freezer if you don’t have any pasta in the cupboard?The Weekend Chef: 192 Smart

The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead $14.99 Are your taste buds as demanding as your schedule? With busy work and social calendars and family obligations, few people have time to prepare elaborate meals during the week. But that doesn’t mean you and your family are doomed to a diet of frozen dinners; with a little planning, anyone can prepare delicious meals even on hectic weeknights. In The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead, Barbara Witt shows you how to cook for pleasure on the weekend and eat with pleasure during the week.Want a chicken potpie on Tuesday? No problem. Make the pie crusts and prep the filling on Sunday, and the dish is almost ready to go. Not sure what to do with the leftover fruit in the fruit bowl on Saturday? Turn those apples and pears into a chutney to serve with a pork dish on Thursday or with lamb chops on Friday. Clean, chop, and bag vegetables on Sunday to add to frozen beef broth for a quick and delicious soup, or make an Italian beef stew and use the leftovers to make a hearty pasta sauce. With a little advance work, the possibilities are endless.The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead includes detailed, step-by-step, mouthwatering recipes for sophisticated dishes like Garlicky Roasted Tomato Soup, Polenta with Gorgonzola and Caramelized Onions, Saffron Rice Pilaf, Five-Spice Baby Carrots, Short Ribs Braised with Three-Color Peppers, Trinidad Curried Pork, Mexican Meat Loaf, Leek and Fennel Pasta Sauce, and Bolognese Meat Sauce. Simple yet sumptuous dessert recipes include 30-Minute Lime Cheesecake and Apple and Currant Sour Cream Pie. Recipes for condiments that can transform a meal — such as Asian Pear with Mango Chutney, Tomatillo and Green Chili Salsa, and Red Onion Confit — round out this user-friendly volume. Witt even provides details on how to stock your pantry. After all, what’s the point of having pasta sauce in the freezer if you don’t have any pasta in the cupboard?The Weekend Chef: 192 Smart